Shrimp Broccoli
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Asian Shrimp and Broccoli Stir Fry

Asian flavors combine to make a flavorful Asian shrimp and broccoli stir fry. Prepared in under 30 minutes!
Course Entree
Cuisine Asian
Keyword stir fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 174kcal
Author Liz Della Croce


  • 1 lb frozen or fresh shrimp raw in shell or peeled
  • 2 egg whites
  • 1 tbs corn starch
  • 1 large onion thinly sliced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 cloves garlic grated
  • 2 tbs ginger grated
  • 8 oz shitake mushrooms thinly sliced
  • 6 c broccoli chopped into florets
  • 1/3 c chicken broth low sodium
  • 2 tbs soy sauce low sodium
  • 2 tbs hoisin sauce
  • 2 tbs rice wine vinegar
  • 1 tsp chili garlic paste


  • Whisk together egg whites and corn starch then pour over defrosted shrimp. Mix well to coat and set aside.
  • Heat a large wok of deep saute pan over high heat for a couple minutes to warm up.
  • Spray with non-stick spray and add shrimp.
  • Toss frequently for 3-4 minutes or until shrimp are pink.
  • Remove from pan and set aside.
  • Meanwhile, in the same pan, add onion, salt and pepper. Stir fry for 3-4 minutes.
  • Add ginger and garlic and saute additional 30 seconds.
  • Toss in mushrooms and saute 2 minutes.
  • Add chopped broccoli and chicken broth. Bring to a boil then cover with tight lid to let steam for 3-4 minutes. In a small bowl, wisk soy sauce, rice wine vinegar, hoisin sauce, chili garlic paste and sesame oil.
  • Add sauce to the pan along with shrimp and stir fry 3-4 minutes or until shrimp is warmed through.
  • Serve with brown rice and scallions.


Excellent source of Vitamin C


Calories: 174kcal | Carbohydrates: 22.3g | Protein: 20g | Fat: 1.9g | Saturated Fat: 0.2g | Cholesterol: 92mg | Sodium: 396mg | Fiber: 4.7g